Apple Bundt Cake
This Apple Bundt Cake is a moist, cinnamon-spiced dessert loaded with fresh apples and a touch of vanilla. Perfect for fall gatherings, holidays, or as a cozy treat with coffee or tea. The cake bakes beautifully in a Bundt pan, giving it a golden crust and tender crumb inside.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup apples peeled and diced
- 1/2 cup walnuts or pecans optional
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, cream together granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced apples and nuts (if using).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the glaze, mix powdered sugar and milk until smooth, then drizzle over the cooled cake.